Soto Ayam Recipe - Indonesian Chicken Noodle Meal bowl

Step 1: To begin making the Soto Ayam Recipe/Indonesian Chicken Noodle Meal bowl, keep the elements ready

Step 2: Lemon wedgesBoil the Eggs and once boiled, peel and cut into 4 wedges

Step 3: Dip the bean sprouts in a bowl of hot water for about 2 minutes and drain the water

Step 4: Keep the bean sprouts aside

Step 5: To boil the rice noodles Heat a saucepan with water, and bring it to a boil, add the noodles and boil for about 2-3 minutes

Step 6: Turn off the flame, drain the water and transfer the noodles into a strainer, hold the strainer under running water to stop the cooking process

Step 7: The noodles should be cooked but not too soft at the same time

Step 8: To make the spice paste; in a mixer jar, combine the onions, garlic, ginger,  turmeric powder, cumin seeds, coriander seeds, black peppercorns, lemongrass and grind to a fine paste using some water

Step 9: To make the coconut milk broth; in a soup pot, add the freshly ground spice paste and saute for a good six to eight minutes

Step 10: Now add the coconut milk, water, fried garlic, salt to taste, lemongrass, kaffir lime leaves, spring onions, celery leaves, chicken breast,  lemon juice and bring to a boil

Step 11: Continue to cook until the chicken breast is well boiled

Step 12: Turn off the flame, remove the chicken breast and shred it lengthwise, about 1 inch in size

Step 13: To assemble the Soto AyamIn a bowl, place the boiled noodles, pour the coconut milk broth, place some bean sprouts on the side, shredded chicken, boiled egg wedges, coriander leaves, and lemon wedges and serve hot

Step 14: Serve this Soto Ayam Recipe/Indonesian Chicken Noodle as a meal in itself

Step 15: Serve a dessert of Mango Mini Tart with Custard Recipe after this meal for a special weeknight dinner